• 1 1/2 cups breadcrumbs
• 3 tablespoons butter, melted
  
• 1/2 pound elbow pasta, uncooked
• 8 ounces ricotta
• 8 ounces cheddar cheese, shredded or cut into chunks
  
• 2 eggs
• 1/4 cup milk
• 1 tablespoon sugar
• 15 basil leaves, finely chopped
• 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan.

Bake 10 minutes. Mine ended up in the oven for significantly longer, because some potential house buyers showed up to look at my place, but it still didn’t burn. Whew.

While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth.

Add the egg, milk, sugar, and basil, and process until smooth.

Drain the tomatoes and stir into the pasta.

Stir in the cheese mixture and mix well.

Pour the mixture into the springform.

Bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes.

Slice, and serve still warm.

Preferably serve with some sort of vegetable, so your arteries don’t entirely quit working on you!

Refrigerated leftovers make much nicer looking slices!

Mac and Cheese Cake

From The Food in My Beard.

• 1 1/2 cups breadcrumbs
• 3 tablespoons butter, melted
  
• 1/2 pound elbow pasta, uncooked
• 8 ounces ricotta
• 8 ounces cheddar cheese, shredded or cut into chunks
  
• 2 eggs
• 1/4 cup milk
• 1 tablespoon sugar
• 15 basil leaves, finely chopped
• 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan. Bake 10 minutes.

While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth. Add the egg, milk, sugar, and basil, and process until smooth.

Drain the tomatoes and stir into the pasta. Stir in the cheese mixture and mix well. Pour into the springform and bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes. Slice, and serve still warm.